The other day I had a bit of time while in baby-jail (mom lingo for when you have at least one kid sleeping so you're bound to finding something useful to do while confined to your home... mom's are funny), so I decided to give the old hummus making thing a whirl. I am a mom after all, and if I didn't try to do the homemade thing well then the other mom's might stop asking me over for playdates. (Who does she think she is, feeding her kids so much processed junk, no wonder her kids are bat-sh*t crazy and bouncing off the walls, could be one thing I may have to hear behind my back.) Let's just set the record straight, my kids are bat-sh*t crazy because they're boys and I have no clue as to how to control them. So there. It's not the food. It's me. ;)
So here we are in my kitchen, with one kid happily helping me (read getting in my way), and despite his help, my hummus making experience was a total success. I actually did two batches, the first without peeling the slimy stuff off the beans, and the second, with them peeled off. Yes, you guessed it, peeling off the slimy coating created a more creamy hummus. Not a world of difference, but enough to be like, hey, this is awesome. Up to you if you decide to try, it won't be life-altering either way, it'll just be slightly more yummy and creamy. I also timed how long it took to peel them off so you could get an idea. It was all of 9 minutes. It's funny how you can get into a flow.
Next time you find yourself in baby-jail, give this a whirl, kids will love it as well (if they're into hummus that is. Kids can be so darn picky!)
- 1 garlic cloves, mashed and roughly chopped
- 1 15-oz cans of chickpeas (garbanzo beans), drained (and if you have the time/patience, I'd recommend peeling the slimy covering off the beans for a much creamier hummus)
- 1/3 cup of tahini (roasted, not raw)
- 3 Tbs freshly squeezed lemon juice (or more if you like it lemony)
- 1/4 cup water
- 3 Tbs cup olive oil (plus more for garnishing)
- 1/4 teaspoon of salt
- Basil and cayenne pepper for garnish
In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
Spoon into serving dish, swirl a little olive oil over the top and sprinkle with basil leaves and a dash of cayenne pepper.